Individual Pumpkin Butter-Swirled Vanilla Bean Ice Cream Cheesecakes

Individual Pumpkin Butter-Swirled Vanilla Bean Cheesecakes // veggieandthebeastfeast.com #dairyfree #vegan

It’s almost that time, you know. CHRISTMAS TIME. It officially starts on Friday, and I can’t even stand the excitement.

Yes, I’m one of those Christmas people. Yikes.

BUT, at the same time, we need to mourn the loss of pumpkin season. It’s a short-lived and heavily-loved time of year. Caribou stopped carrying my pumpkin latte on Halloween, so I’ve been acclimating to a pumpkin-free world for a while now. Yes, on Halloween, the DAY OF PUMPKINS, they stopped offering pumpkin lattes. Doesn’t that seem wrong? Me thinks so.

Individual Pumpkin Butter-Swirled Vanilla Bean Cheesecakes // veggieandthebeastfeast.com #dairyfree #vegan

So, today, I’m cheersing pumpkin season with a little pumpkin butter love. I think of pumpkin butter as the holy grail condiment of fall, and it seems just SO RIGHT to highlight it for a Thanksgiving dessert.
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Chocolate Coconut Macaroon Donuts

Chocolate Macaroon Donuts // veggieandthebeastfeast.com

When I think of donuts I always end up thinking about my grandpa. The only time I really ever ate donuts growing up, or enjoyed them enough to remember them, was on our annual family beach vacations. My Grandpa, no matter how slow he moved at his older age, would get up early and walk to the nearest donut shop to provide a sugary breakfast for our family. I’d throw on a Mickey Mouse sweatshirt, curl up on a chair on the patio, and watch the waves crash in as I dug into a chocolate-frosted and liberally sprinkled cake donut.

Even now, decades later, my happy place would be on that patio, eating a donut with my grandpa and watching the waves come in. These days I’d also want a large cup of coffee on the side, but otherwise that situation would be perfect, Mickey Mouse sweatshirt and all.
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Thin and Crispy Salted Almond Butter Oat Cookies

Thin and Crispy Almond Butter Oat Cookies // veggieandthebeastfeast.com #vegan #glutenfree

I’ve always been a thick-cookie person. Make ‘em fat and chewy and a little underbaked and we are rolling in the cookie happiness.

Then I discovered the joy that is thin and crispy cookies. Somehow my sister and I got on the subject this weekend, and she reminded me about these perfectly thin and crispy cookies from Trader Joe’s. They’re light, buttery, crispy, and just so darn pop-able. Should a cookie be pop-able? I think so.

To be clear, we’re talking intentionally thin cookies. None of those flat and burnt cookies that were meant to be fat. Those have no place here.
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Sweet and Smoky Baked Tofu Tacos with Coconut Citrus Slaw

Sweet and Smoky Baked Tofu Tacos with Coconut Citrus Slaw // veggieandthebeastfeast.com

I’m in a definite tofu phase right now, which is funny because for a long time I wouldn’t touch the stuff. At my college cafeteria, which was great in a lot of ways, there was a salad bar line where they had raw tofu cubes. I tried several times to like that tofu, but the spongey, soft texture and complete lack of any taste whatsoever just didn’t do it for me.

Those experiences in that salad bar line make me totally get how people are put off by tofu. I completely agree that when it’s not prepared right it’s, well, super gross. Ryan makes a face every time I take a block out of the package. I can’t blame him…it’s just so wiggly and white.
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Curried Red Lentil Hummus

Curried Red Lentil Hummus // veggieandthebeastfeast.com

Here I am putting lentils where they shouldn’t be yet again. First buffalo sauce and now hummus. Pretty soon I’ll perfect those red lentil peanut butter cups I’ve been thinking about.

Ha! Just kidding. Except not really, because I’ve tried it before…and also I just made a bean dessert last night, which may just show up here soon. Eep. Before we get too off track, let’s hurry up with the curry!…hummus.
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